Asparagus, Peas, and Radishes with Fresh Tarragon

From Martha Stewart

Asparagus, Peas, and Radishes with Fresh Tarragon
Asparagus, Peas, and Radishes with Fresh Tarragon

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

8

servings

Ingredients

  • Coarse salt and ground pepper

  • 3

    pounds asparagus, tough ends discarded, cut into 2-inch pieces

  • 3

    tablespoons butter

  • 1

    package (10 ounces) frozen peas, thawed

  • 1

    bunch (about 1 pound) radishes, greens discarded, halved and thinly sliced

  • 1/3

    cup fresh tarragon, coarsely chopped

Directions

Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and line a baking sheet with a double thickness of paper towels. Add asparagus to pot; cook until crisp-tender, 3 to 4 minutes. With a slotted spoon or wire skimmer, transfer to ice bath. Let cool completely, then transfer to prepared baking sheet and pat dry. (Wrap in plastic and refrigerate up to 1 day.) In a large pot with a lid, heat butter over medium. Add asparagus and peas. Cover and cook, stirring occasionally, until vegetables are heated through, 6 to 8 minutes. Remove from heat; stir in radishes and tarragon. Season with salt and pepper. Serve immediately.

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